Beef Essence
Ingredients
Directions
Prepare
Cut the lean steak into small pieces.
Place the steak in a glass jar and cover it tightly.
Set the jar in a pot of cold water.
Extract and season
Boil for 3 to 4 hours until the meat looks white and the juice is fully extracted.
Season with a small amount of coarse sea salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lean steak
- Provides the meat whose juices are slowly extracted to build the stock's flavor and body.
The step that matters
Keeping the jar tightly covered and set in the water. A sealed jar traps the meat's juices so they are drawn out into the liquid rather than lost to steam, and the surrounding water heats the contents gently and steadily over the long cooking time.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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